Spicy Fried Okra
Infamous for its slimy texture, okra is far from everyone’s favorite vegetable, but this dish just might convert you. Buy okra pods that are evenly green and about 3- to 4-inches (5 to 10 cm) long; avoid pods that look shriveled or are soft when squeezed.
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced shallots
- 12 ounces (350 g) fresh small okra, stems trimmed, and cut into ½-in (1.5-cm) slices on the diagonal and patted dry
- ¼ teaspoon fine sea salt
- 3–4 tablespoons Homemade Roasted Chili Paste
- 1 teaspoon soy sauce
- Swirl the oil into a large wok or skillet and set over high heat until shimmering hot. Add the garlic and shallots, followed by the okra and salt. Cook, stirring, for 2 to 3 minutes, until the okra turns bright green. Reduce the heat to medium and add the Homemade Roasted Chili Paste and soy sauce. Stir and cook until the okra is nicely coated and crisp-tender, another 1 to 2 minutes. Serve immediately.
- Reprinted with permission from Farm to Table Asian Secrets—Vegan and Vegetarian Full-Flavored Recipes for Every Season by Patricia Tanumihardja (Tuttle Publishing, 2017).